This mildly sweet and meaty squash is also called “Sweet Potato Pumpkin.” It can be used to make pie filling, cushaw butter, puddings, or it can just be roasted. Many 10-20 pound striped, crookneck fruits grow on hardy, heat-tolerant, and borer-resistant vines. This type was domesticated thousands of years ago in tropical Central America. They are loved by many Native American groups in the southwestern United States, as well as people in Louisiana, much of the southeast, and southern Appalachia. Amirah Mitchell, an apprentice at Truelove Seeds, says that her great-grandfather in North Carolina also loved this squash. She now takes care of this family squash to make cushaw butter and pies. The Cooking Gene author Michael Twitty says that “cushaws produced from late summer into late fall, taking the place of sweet potatoes while they were out of season.” Read more about the green-striped cushaw’s history and how it has been used in the Slow Food Ark of Taste.
Amirah at Urban Tree Connection and our friend Elizabeth Andrews in Ashford, Connecticut, both grew our seed. At Urban Tree Connection, we learned that there were Butternut Squash (C. moschata) growing a few hundred feet away. Even though they are different species, there is a small chance that they have crossed over, and some plants and fruits may have butternut traits.
The green striped cushaw squash is a very unique and beautiful winter squash cultivated for its edible seeds, flesh, and even decorative value This cushaw variety is characterized by its green and white striped pattern on the rind, which makes it easily identifiable from other winter squash types Though lesser known than butternut or acorn squash, the green striped cushaw offers delicious mildly sweet flesh perfect for soups, stews, casseroles and breads. Beyond kitchen uses, this cushaw’s ornamental qualities also make it a wonderful decorative piece during the autumn and winter months.
What is Cushaw Squash?
Cushaw squash belongs to the Cucurbita mixta species which originated in the Americas. They are a crookneck type of winter squash that can grow over 2 feet long and weigh around 10-15 pounds. Unlike summer squashes which are eaten when immature and tender, cushaw winter squashes are harvested when fully mature with hardened rinds to allow for long term storage over winter.
The most recognizable form of cushaw has distinctive frosted green-and-white bands which encircle the fruit. This striking color pattern makes it stand out among the plethora of winter squashes available. Other cushaw varieties may have solid green, white or striped rinds but the green and white is the most common among the cushion species.
History and Origins
The origins of the green striped cushaw squash can be traced back to Native American tribes who grew and consumed them as far back as 5500 B.C. The Native Americans treasured the cushaw for its nourishing seeds, flesh and long storing ability which provided sustenance through harsh winters when other crops had perished.
The name ‘cushaw’ itself is attributed to the Cree and Choctaw tribes who called it ‘kashe’ Cushaw’s were later introduced to European settlers who then brought them back and cultivated them across Europe, From there they spread across the world along trade routes as a tasty and hardy winter provision
Today, cushaw squash is still grown in some Native American communities as well as backyard gardens and small farms across North America. However, it remains much less common than other winter squash varieties like butternut, acorn and pumpkin
Growing Conditions
Cushaw squash thrives in hot and humid conditions making them ideal for southern regions of the United States. They require full sunlight exposure and plenty of room for their sprawling vines which can easily reach 15 feet long! Bush style cultivars are now available for smaller space gardens though these will produce less fruit than vining varieties.
Cushaws are seeded directly in the ground after all danger of frost has passed, usually in late May or June. The vines appreciate rich, fertile soil amended with compost or manure. Since the fruits grow quite large, it’s important to give each plant adequate spacing of at least 3-4 feet apart. Rows should be set 4-6 feet apart.
Like other squash, cushaws are heavy feeders and benefit from supplemental feeding with a balanced fertilizer or compost/manure tea every 2-3 weeks. Consistent watering is also a must as inconsistent moisture will cause misshapen fruits or bitterness.
Identifying Ripeness
Knowing when to harvest your green striped cushaw is important to capture peak ripeness for best flavor and storage potential. Look for these signs your cushaw is ready for picking:
- Rind has hardened and is difficult to scratch with your fingernail
- Rind has dulled from glossy to a matte finish
- Vine starts to wither and dry up
- Rind has turned from green to a tan or straw color
- Fruit sounds hollow when tapped
The perfect time to harvest is after the vine dies back and the rind hardens but before heavy frosts set in. Time from seed to harvest ranges from 90-110 days depending on variety. Handle fruits gently and cure in a warm area for 10-14 days to further toughen skins.
Storage and Shelf Life
Thanks to their tough outer rinds, cushaw squash store remarkably well through winter. Cure freshly picked squash for 2 weeks then transfer to a cool (50-60°F), dark place with good ventilation. The rind will continue to harden off the vine extending their shelf life. With proper curing and storage conditions, they can keep for at least 3 months or more.
Check stored squash every 2-3 weeks for any signs of rotting. Wipe down with a cloth to prevent mold growth and remove any compromised squash immediately. Ideal humidity levels are 60-70%.
Culinary Uses
The green striped cushaw offers tender, mildly sweet orange flesh perfect for all your baking and cooking needs. Their mellow flavor is versatile enough to suit both sweet and savory dishes. Here are some of the many ways to enjoy green striped cushaw:
- Baked, mashed or pureed as a side dish
- Added to soups, stews and chilis
- Baked into breads, muffins and scones
- Whipped into smooth puddings and custards
- Blend into hummus, dips and spreads
- Roasted with olive oil, herbs and garlic
- Simmered into jam, chutney and sauces
- Baked into pies, tarts and crisps
- Candied or caramelized into desserts and snacks
When preparing, simply wash the rind, slice in half and scoop out seeds. The skin can be eaten but tends to be tough. Best to peel before cooking. Roast chunks or puree cooked flesh to use in recipes.
Compared to other winter squash, cushaw has a milder flavor and smoother texture somewhat akin to a sweet potato. The creamy orange flesh enriches any dish it’s added to with a pleasant, nutty sweetness.
Ornamental Uses
Beyond their outstanding culinary qualities, green striped cushaw also make a festive ornamental decoration for autumn and Halloween. Their unique rinds look beautiful piled high in bowls or carved into decorative pieces.
Here are some ways to use green striped cushaw squash as ornamentation:
- Hollow out medium sized squash to use as vases
- Carve whimsical shapes and designs into larger squash
- Paint or draw faces on squash for porch decorations
- Arrange whole squash in bowls or baskets for centerpieces
- Stack squash pyramid style for a bold visual statement
- Line walkways or edge gardens with whole squash
- Allow vines to freely spread over arbors, fences and walls
If puncturing or carving squash for decor, be sure to occasionally apply vegetable oil to the cut edges to keep the rind from drying out. Store whole ornamental squash in a cool spot to help extend their lifespan. With their vivid colors and stripes, cushaw squash make a dynamic decorative addition to any autumn themed decor.
Saving Seeds
Cushaw seeds can easily be saved from ripe squash for planting the following year. Simply scoop seeds from an extra mature fruit and briefly rinse off any clinging flesh. Spread seeds in a single layer on screens or paper plates to dry in a cool, dry spot for about 2 weeks.
Next, place dried seeds in an airtight glass jar or envelope and store in a cool, dark place until ready to plant next season. Label with variety and year collected. When properly dried and stored, cushaw seeds remain viable for 4-5 years.
Harvesting your own seeds allows you to breed and select for traits you most appreciate in your cushaw squash every year. Over time, you can develop strains uniquely adapted to your growing conditions and tastes.
Availability
Though still considered a specialty crop, green striped cushaw seeds and plants are carried by several reputable seed companies including Southern Exposure Seed Exchange and Baker Creek Heirloom Seeds. Local nurseries may also carry them in stock or be able to order them in.
If you can’t find any for sale near you, request seeds or transplants from gardening friends who grow cushaw squash. The vines are prolific producers so most growers are happy to share the bounty!
There are also a number of cushion squash varieties to try beyond the classic green and white banded that offer different rind colors and patterns. Explore the diverse cushaw group to find new favorites to add to your garden.
For home gardeners looking for something a bit different, the uniquely colored green striped cushaw squash deserves consideration. Their tropical good looks combined with sweet, creamy flesh and long storage potential make these heirloom squash shine. Beyond the dinner plate, they can pull double duty as an ornamental element in autumn decor. Part of the allure of heirlooms like green striped cushaw is the story and history behind them so be sure to save and pass along seeds to keep this vintage variety thriving.
Planting / harvesting notes
Direct sow in warm soil after the last frost, or seed indoors 2-3 weeks beforehand and transplant. Plant 3 seeds per hill spaced several feet apart, or seed in rows, one plant every 2-3 feet. Vines grow fairly long, so allow them space to sprawl. In corn, you might need to train them not to pull it down. To keep them from getting downy mildew, only water the base of the plant and not the leaves. Pick the fruit when it gets hard and the stem starts to turn brown and woody, leaving a couple of inches of stem. Cure it in the sun or a dry place for a week. Then, store it in a cool room (45 to 50 degrees) for up to 4 months. However, keep an eye on it and use it as soon as it starts to soften, if not before.
For squash to grow, it needs to be about a half mile away from other varieties of the same species, which in this case is C. mixta. When the stem of the squash fruit turns brown and woody, the seeds are ready to be picked. This means that when you eat the squash, the seeds should also be ready. Wash the seeds and put them on a screen or piece of paper to dry. Keep them out of direct sunlight and in a well-ventilated area. The plumpest and hardest seeds will be most viable.
Growing Squash | Green Striped Cushaw Squash | Sweet and Delicious
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